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There can be nothing as pure in taste as this concoction. It’s a perfect pick-me snack in the evening, a lazy day’s supper or even dinner when combined with a Cobb Salad or any other salad of your choice and–now here’s where I go a little crazy–a cocktail! Yup you heard me right, chill it, add a largish dash of red pepper tabasco, a bit of Worcestershire sauce, a squeeze of lime, a salt rimmed glass and top it up with Vodka, your Herby Bloody Mary is ready.

Soups and me have always had a long-lost relationship. If I’m not stirring them up every other day, I forget about them for months together. But on this specific day, the soup was just an accompaniment. Bored at work, (I hope my boss doesn’t read this) I was surfing some food sites and saw this glorious Cobb Salad made by Jamie Oliver. The salad had to be made for dinner, this light and hearty soup got thrown together at the last-minute!

Time Taken: 30 to 40 minutes

Serves: 3

Skill Level: Basic

Ingredients:

5 ripe tomatoes

1 carrot

2 thin stalks of celery

3-4 cloves of garlic

1/4 teaspoon paprika

1 tablespoon cream

1 slice of multi-grain bread

Salt and pepper to taste

1 tablespoon olive oil

3 cups of water

Enjoy the warmth of this roasted tomato and celery soup

Method:

1. Chop the garlic into tiny pieces.

2. Cut the tomatoes into halves, place all the garlic on top of it. Pour half the olive oil over the tomatoes and grill in an oven for about 20 minutes. The grill should be set to 200 degree C. You do not want to over cook the tomatoes, just need it to acquire a roasted flavour.

3. Boil the carrots on an open flame for about 10 minutes. They shouldn’t lose their bite, but should be soft enough to give way to a fork.

4. Place the carrots, tomatoes and garlic in a pan and top with 3 cups of hot water. Let this come to a boil for about 10 minutes.

5. Chop the stalks of the celery and add it to the tomatoes. Cook for 5 minutes.

6. Remove from heat, let cook and liquidise. Strain the soup.

7. Pour the soup back into a pan and put to boil. Season it with salt, freshly cracked pepper and paprika.

Picture Perfect:

8. In a skillet, add the rest of the oil and fry cubes of the multi-grain bread till they take on a golden colour and are crisp.

9. To serve: Pour the soup into a bowl. Garnish it with a few drops of cream. Add a couple of leaves of celery. Serve with freshly cooked multi-grain croutons!